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Ingredients
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Crust
Filling
Whipped Cream
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
Filling
- 3
Make the Filling
In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth and creamy. Slowly add the key lime juice and lime zest, whisking until fully combined.
- 4
Fill the Crust
Pour the filling mixture into the cooled crust, spreading it evenly. Bake in the preheated oven for 15-20 minutes until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours before serving.
Whipped Cream
- 5
Prepare the Whipped Cream
In a chilled mixing bowl, pour in the heavy whipping cream. Using a hand mixer or stand mixer, beat the cream on medium speed until soft peaks form.
- 6
Sweeten the Cream
Add powdered sugar and vanilla extract to the whipped cream. Continue to whip until stiff peaks form and the cream is fluffy.
- 7
Serve
Slice the chilled key lime pie and top each slice with a generous dollop of whipped cream before serving.
